1 minute read

FINE DINING

10 Roks

The sister restaurant to award-winning KOKS is now open: ROKS is perfectly located, just a stone’s throw from Tórshavn’s old harbour. Join us for a glass of wine in laidback surroundings or savour our fresh seafood from one of our set menus.

Gongin 5, FO-100 Tórshavn

E-mail: roks@roks.fo

Facebook and Instagram: roksrestaurant

Website and bookings: www.roks.fo

11 Ræst

Opening hours: www.roks.fo

Restaurant Ræst, another restaurant in the KOKS family, is concentrating on using and showcasing Faroese traditions of fermentation paired and combined with modern & multicultural gastronomic trends. By virtue of international ingredients, cultural techniques and old methods of cooking, Head Chef Sebastian Jiménez and the team are focusing on enhancing the craft of fermentation through his Mexican roots. You will find authenticity and innovation melded together under one turf roof.

Address: Gongin 8, FO-100 Tórshavn

E-mail: raest@raest.fo

Website and bookings: www.raest.fo

Opening hours: www.raest.fo

13 The Tarv

The Tarv is a smart grill restaurant serving a wide range of chargrilled beef, lamb and seafood. Treat yourself to an unforgettable lunch or dinner inside the snug dining room or step outside onto the maritime-themed terrace for coffee, ice cream, beer or cocktails for great views of Vágsbotnur marina.

Undir Bryggjubakka 3-5, FO-100 Tórshavn

E-mail: tarv@tarv.fo

Telephone: +298 411400

Website: www.tarv.fo

Opening hours: www.thetarv.fo

12 Skeiva Pakkhús

Skeiva Pakkhús is a waterfront restaurant housed in an atmospheric old warehouse dating from the 1920s which was once used to store charcoal. The menu skillfully combines the best of Italian cuisine with the purest local Faroese ingredients, such as fish, shellfish and lamb. Diners can enjoy superlative views of the harbour from their table.

Sigmundargøta 19, FO-100 Tórshavn

E-mail: sp@skeivapakkhus.fo

Telephone: +298 773300

Website: www.skeivapakkhus.fo

Opening hours: www.skeivapakkhus.fo

More articles from this publication: